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1
Add the ghee to a pan and turn the heat on medium. Once the ghee is hot , add the carrots and stir well to coat the carrots.
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2
Cook the carrots in ghee stirring occassionally for a few minutes. You can cover and cook , so it cooks faster.
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3
Once the carrots have lost the raw texture , add the milk and cook the carrots further.
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4
Crush the cardamon pods and add them. You can also add cardamom powder instead.
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5
Once the carrots are almost cooked, add the sugar. Take 1/3 cup of sugar but add it in 3-4 additions. Stir well so the sugar is incorporated and taste in between the additions. Add sugar to the desired level of sweetness.
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6
Stir and cooked the halwa till the carrots are fully cooked, soft and most of the milk is absorbed. Add a few tablespoons of milk if required. You do not want the mixture to become dry or goopy.
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7
When the carrots are fully cooked , add the khoya or mawa. This adds richness to the dish and lets the milk flavour come through . Some of the pieces will get melted, but some pieces will remain. Let it be, it will taste great .
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8
Turn of the stove and remove the pan from the heat. You can serve it warm or cold. Garnish with slivered almonds or any other nut.
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9
** if you are substituting the Khoya with condensed milk, adjust the sugar accordingly. Add upto 1/4 cup of condensed milk. I prefer khoya to condensed milk because it is relatively dry and does not make the halwa sticky.
